Chin Chin II RecipeOrigin: Nigeria Period: Traditional |
Ingredients
500g flour 
Chin Chin II Preparation:Method:Mix all the ingredients together in a bowl until they form a soft dough. Tip this onto a lightly-floured surface and knead until smooth and elastic. Cut a piece off the dough and roll until about 1.5cm thick. Cut into squares about 1.5cm x 1.5cm in size then repeat with the remaining dough. Place about a 2.5cm depth of oil in a pan or wok and heat until quite hot. Add the chin chin pieces to the oil a little at a time and cook until well browned. Transfer to kitchen paper with a slotted spoon and allow to drain as you cook the remaining chin chin. Serve warm, sprinkled with a little icing sugar. |
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